Chinese-Style Fried Fish with Ginger

This is one of my favorite ways to have fish if it has to be done Chinese-style. My mom fried fish this way and my grandmother was the one who taught me how to do it. This is one of the two things my grandmother taught me how to cook, the other being lotus root soup.

Ensure your fish is fresh and if possible, has fewer or larger bones. This makes it easier to eat. I used a snapper, but pomfret or tilapia are also good choices.

To get thin ginger matchsticks, I’ve found that using a mandolin to slice my ginger and then cutting the slices into thin matchsticks is the way to go.

Chinese-Style Fried Fish with Ginger


  • 1 fish, clean, gut, descale and pat dry
  • About 1/4 cup cornstarch, for dusting fish
  • Salt
  • White pepper
  • Oil, for frying
  • 1/4 cup ginger, cut into thin matchsticks


  1. Make a few incisions on both sides of the fish.

2. Season both sides of the fish with salt and pepper. Dust with cornstarch.

3. Heat wok or large frying pan with enough oil to shallow fry the fish.

4. Once oil is heated, fry the ginger till golden brown. Remove from oil and set aside.

5. Turn heat up to high and slowly slide the fish in.

6. Fry each side for about 3 to 5 minutes.

7. Once fish is cooked, remove from wok and place on plate. Garnish with fried ginger. Serve.


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